Linguine with Asparagus, Artichokes and Pancetta

Linguine with Asparagus, Artichokes and Pancetta
Servings: 6 Prep 10 mins Cook 13 mins


  • 1 pound linguine
  • 4 ounces diced pancetta (such as Boar's Head)
  • 1 8 ounce frozen artichokes
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch bias slices
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/2 cup fresh parsley, chopped
  • 3/4 teaspoon salt
  • Freshly cracked pepper

Make It

1. ring a large pot of lightly salted water to a boil. Cook linguine 9 minutes or according to package directions. Drain and set aside.

2. Meanwhile, add pancetta to a large saute pan over medium heat; cook 5 to 7 minutes. Remove with slotted spoon to a plate. Increase heat to mediumhigh. Add artichokes; cook 2 minutes. Stir in asparagus; cook 2 minutes. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1 to 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Garnish with freshly cracked pepper. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 506, Fat, total (g): 22, chol. (mg): 68, sat. fat (g): 12, carb. (g): 62, fiber (g): 5, pro. (g): 16, sodium (mg): 647, Percent Daily Values are based on a 2,000 calorie diet.